Soup season is one of my favourite times of the year , but don't just stick to the boring soups, you can be as creative as you like. Hence my recipe below for deliciously filling lasagna soup with gorgeously melted mozzarella toast for dunking!! Yes it really is just a looser version of the classic.... and its a great way to use up all the lasagna sheet trimmings. In this recipe however I've suggested using a really cute pasta that sort of resembles mini lasagna sheets with crimped edges, perfect for scooping up all the lovely flavours. The name is below on the ingredients list.
A slightly shorter version of the classic lasagna recipe, there's no faffing around making béchamel sauce but I like to pour in a hint of cream at the end to create that lovely creamy flavour you get from a mouthful of a classic lasgna. I also chose to use sausage meat instead of ground beef because I find pork has more flavour and as the meat content is slightly lighter then a regular lasagna I think the sausage meat works perfectly. You can always swap it our for around 200g of beef mince if you prefer.
2 big portions!
Prep time 15 mins
Cooking time 1hr
2tbsp olive oil
4 pork sausages, skins removed
100g smoked bacon lardons
1 onion, finely diced
1 celery stick, finely diced
2 fat garlic cloves, crushed
2tsp dried oregano
2tbsp dried basil
1tsp dried thyme
Salt and pepper to taste, I normally use 1/2tsp of each
400g passata
500ml beef stock
1tsp sugar
1tbsp Worcestershire sauce
1tbsp red wine vinegar
180g dried pasta, I like to use Mafalda Corta
75ml single cream
Finely chopped basil, about 4 tbsp once chopped
2 large or 4 smaller slices of baguette
2tbsp extra virgin olive oil
2-4 slices of mozzarella, depending on how much you need to cover the bread.
2tsp freshly chopped basil, or dried will be fine
Heat 1tbsp of olive oil in a large saucepan a medium to high heat, add the sausage meat and brown all over, this should take 5 mins approx. Break up any large clumps as it cooks so you end up with it looking like finely ground mince. Once cooked remove from the pan and set aside.
In the same pan add the bacon lardons and cook until they are going slightly crisp, about 5 minutes. If the pan starts to get a little burnt on the bottom from the pork mince residue you can add a splash of water and degalze while the lardons are cooking.
Now add the onion, celery and garlic to the lardons and on a slightly lower heat cook gently until they are softened, this should take a little more then 5 minutes.
Once the onion has softened add the dried herbs and salt and pepper and cook gently for a couple of minutes.
Re-add the pork meat to the pan and give it all a good stir round until well combined.
Now add the following; passata, beef stock, sugar, Worcestershire sauce and red wine vinegar, turn the heat up and bring to the boil. Once boiling turn the heat to medium and let it bubble away for about 15mins.
Now add the dried pasta straight in to the soup, top up with a little boiling water from the kettle so that the pasta can cook with out drying up the soup, I normally add around 200ml, this is normally enough but you can always loosen the soup up with a little more water if it starts to get to thick. Dont forget this is a soup and not a pasta sauce.
Once the pasta in nicely cooked, it'll take just under 10mins depending on what pasta you use, take it off the heat and allow to cool slightly before stirring in the single cream and chopped basil.
Let the soup simmer on a very low heat while you cook your croutons. Remember you can loosen the soup by adding water or thicken by turning the heat up and reducing it slightly, its all personal preference. Also you can have a taste at this point and adjust the seasoning if required.
Heat the grill to high.
Rub the garlic sliced on both sides with the oil and place under the grill for a couple of minutes until one side is toasted.
Remove from the grill and lay the mozzarella slices to the side which is less toasted, sprinkle with the basil and a good crack of pepper and pop it back under the grill for about 4minutes until the cheese has melted.
Serve your delicious soup in a big bowl with your lovely cheesy toast all ready for dipping!!
